Some good lobster tail recipes are Grilled Lobster Tail with Tarragon-Lemon Vinaigrette and Broiled Lobster Tail with Sauce Armoricaine. The grilled lobster serves four to eight, while the broiled lobster serves one.
To make grilled lobster, cut 8 lobster tails in half. In a bowl, combine 2 plum tomatoes, 8 tablespoons oil, 3 tablespoons lemon juice, 1 1/2 teaspoons lemon zest, 1 tablespoon minced tarragon, 2 teaspoons minced chives, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Brush the tails with 2 tablespoons oil, and season with salt and pepper. Grill for three minutes on medium-high, and rotate 45 degrees. Grill for another three minutes, and rotate again. Drizzle on the vinaigrette, and serve.
To make broiled lobster, preheat the oven to broil. Clean 1 spiny lobster, and split the tail down the center. In a pan, add 3 tablespoons butter, 1/2 cup diced onion, 1/4 cup sliced scallion, 1 crushed garlic clove and 1/2 cup diced carrot. Sauté, and add 4 chopped parsley stalks, 1 bay leaf and 2 sprigs thyme. Add the lobster head, claws and legs, and sauté.
Add 1/4 cup brandy, 1/2 cup dry white wine, 5/8 cup fish stock and 10 ounces chopped tomatoes, and season with salt and pepper. Grease a broiler rack, and broil the tails for eight minutes. Turn, and cook for six minutes. Remove the flesh, and strain the sauce. Add 1 teaspoon curry powder. Combine 2 egg yolks and 2 tablespoons cream, and whisk into sauce. Serve with lobster tails.